How to Make a Springtime Leg of Lamb
Impress guests—or just your family—with this easy yet looks-like-you-went-to-a-lot-of-trouble leg of lamb.
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You Will Need
- A roasting pan
- A chef’s knife
- A small bowl
- A wooden spoon
- A 7-lb. leg of lamb
- 2.0 cloves of garlic
- 2.0 tbsp olive oil
- 2.0 tbsp chopped fresh rosemary
- 1.0 tbsp salt
- 0.5 tsp freshly ground black pepper
- A meat thermometer
- 0.25 c dry red wine
- Mint jelly
Steps
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Step 1
Trim fat
Trim the excess fat from your leg of lamb and place it into a roasting pan, fat side up.
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If possible, purchase your lamb from a local farm or farmer’s market. It will likely have a more distinct and clean flavor.
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Step 2
Mince garlic
Mince the garlic as finely as possible.
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Step 3
Mix seasonings
Mix the oil, garlic, rosemary, salt, and pepper in a small bowl, and then rub the mixture all over the lamb. Let the lamb sit for 15 to 30 minutes.
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Feel free to add any other herbs you like to this recipe.
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Step 4
Preheat oven
Preheat the oven to 350°.
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Step 5
Roast the lamb
Put the lamb in the oven and let it roast for about an hour and a half—or until your meat thermometer reads 130° (or medium rare).
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Baste the lamb with its own juices every 20 minutes.
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Step 6
Let sit
Remove the lamb from the oven and let it sit for 15 minutes.
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Step 7
Move lamb
Remove the lamb from the pan and put it onto a cutting board.
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Step 8
Make au jus
Spoon off fat from the roasting pan, then add the wine and boil it over medium heat for about a minute.
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Step 9
Serve
Carve the lamb and serve it with the juices and mint jelly.
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Lamb became the traditional Easter dinner for the Pope during the Middle Ages.
